1.Cube the pannier into half inch pieces and deep-fry them on medium high heat. Fry until the pannier becomes a light golden color. Take the pannier out and place on a paper towel so the extra oil is absorbed.

2.Mix cornstarch with three tablespoons of water and keep aside.

3.Blend the tomatoes and ginger to make a paste.

4.Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

5.Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.